There's a classic "Martha Bakes"(?) episode with Julia Child where they both make a croquembouche tower, my Mom remarked that Martha's was all perfect and symmetrical where Julia's was sort of leaning over, she preferred Julia's for it's lack of perfection.
I was at one time lucky enough to have as a close friend a trained chef who loved throwing dinner parties. At one, he served profiteroles--with a twist. His pastry cream hadn't worked out that day, so instead he filled them with extra-thick instant vanilla pudding. I'm pretty sure we also had some damned good steak that night, but the profiteroles were definitely the star.
As an aside, the first time I'd ever heard of croquembouche was more than a decade ago, and I'd somehow managed to find a pirate link to watch Master Chef Australia. I used to feel so bad when folks had to make those!
The first time I ever made choux pastry was when daughter was in 4th grade. She told me, right before bed one night, "I'm supposed to bring in food that's French for the class tomorrow. Everyone's bringing something, and I'm supposed to bring French."
I grabbed my Mastering The Art of French Cooking and madly flipped through the pages trying to find something "French" to feed 26 with ingredients I had in the house. I found the puffs. I had no piping bag, but dolloped them out with a large spoon, cut them in half to dry, and made some chocolate pastry cream for inside....I was better at chocolate than vanilla.
It worked. The teacher and kids were impressed. And, since I had never made it before, I didn't realize it was supposed to be hard. After that, I made them all the time - big, small, sweet, savory. I'm drooling over those profiteroles, now. But will have to make do with chocolate wafer cookies, because that's what I have.
Hadn't thought of madeleines, but I don't think I had a pan back then. It was a story that made us both laugh, and although maddening at the time, is one of the happy memories I have of her.
So cream puffs, as my mother's called them, are actually profiteroles. She made them quite often when I was little and before I started school and she went back to work as a nurse on the night shift. She did a lot of baking before then, but not nearly as much after. I used to wonder why she stopped making cream puffs and donuts and fancy piped cookies and cakes and breads after I was 6, but when I grew up I understood...full-time job, 3 kids in 3 different schools with lots of after-school activities, house to maintain, laundry, cooking meals, cleaning, grocery shopping, and husband only home on weekends and who never offered to do any of those things.
But I remember her cream puffs...she usually filled them with whipped cream, but she did make them with vanilla mousse once, and they were SO GOOD!
This looks amazing! I will definitely try it.
There's a classic "Martha Bakes"(?) episode with Julia Child where they both make a croquembouche tower, my Mom remarked that Martha's was all perfect and symmetrical where Julia's was sort of leaning over, she preferred Julia's for it's lack of perfection.
Link: https://www.facebook.com/marthastewart/videos/martha-stewart-bakes-with-julia-child/653870191659014/
I was at one time lucky enough to have as a close friend a trained chef who loved throwing dinner parties. At one, he served profiteroles--with a twist. His pastry cream hadn't worked out that day, so instead he filled them with extra-thick instant vanilla pudding. I'm pretty sure we also had some damned good steak that night, but the profiteroles were definitely the star.
Figgy pudding Libel!!!!!!!!
*faints*
As an aside, the first time I'd ever heard of croquembouche was more than a decade ago, and I'd somehow managed to find a pirate link to watch Master Chef Australia. I used to feel so bad when folks had to make those!
I assume we're talking 15ml tablespoons here, not the uniquely Aussie 20ml ones
15ml tbsp, 5ml tsp.
Real artists will never beat AI. Ziggy's lede image versus the AI one I generated.
https://substack.com/@landshark765200/note/c-79349625
The only reason Ziggy's image won was because of the Christmas outfit and the background.
It was a pretty close call.
Damn AIs. It’s so hard getting good help these days.
THere's something very "HallMark Christmas Movie" about that one
The first time I ever made choux pastry was when daughter was in 4th grade. She told me, right before bed one night, "I'm supposed to bring in food that's French for the class tomorrow. Everyone's bringing something, and I'm supposed to bring French."
I grabbed my Mastering The Art of French Cooking and madly flipped through the pages trying to find something "French" to feed 26 with ingredients I had in the house. I found the puffs. I had no piping bag, but dolloped them out with a large spoon, cut them in half to dry, and made some chocolate pastry cream for inside....I was better at chocolate than vanilla.
It worked. The teacher and kids were impressed. And, since I had never made it before, I didn't realize it was supposed to be hard. After that, I made them all the time - big, small, sweet, savory. I'm drooling over those profiteroles, now. But will have to make do with chocolate wafer cookies, because that's what I have.
Love the recipes always.
When Cakes Jr used to do that to me I was usually able to throw together something like shortbread, or madeleines.
My Mom also had Madeleines as her Go-To for school events when we were smol.
Hadn't thought of madeleines, but I don't think I had a pan back then. It was a story that made us both laugh, and although maddening at the time, is one of the happy memories I have of her.
French, Mom! It has to be French!
Things to be thankful for: I am not Matt Gaetz, and I never will be.
That final shot! Drooling. Yum!
Monica Lewinsky is active on Bluesky! (She had stopped posting for a couple years.)
@monicalewinsky.bsky.social
So that's her blue address?
Cary Grant, pointing his finger.
I recall this as a [inbreath] perfectly MAHVELOUS JULIA CHILD thing [wheez]. BONAPPETIT!
So cream puffs, as my mother's called them, are actually profiteroles. She made them quite often when I was little and before I started school and she went back to work as a nurse on the night shift. She did a lot of baking before then, but not nearly as much after. I used to wonder why she stopped making cream puffs and donuts and fancy piped cookies and cakes and breads after I was 6, but when I grew up I understood...full-time job, 3 kids in 3 different schools with lots of after-school activities, house to maintain, laundry, cooking meals, cleaning, grocery shopping, and husband only home on weekends and who never offered to do any of those things.
But I remember her cream puffs...she usually filled them with whipped cream, but she did make them with vanilla mousse once, and they were SO GOOD!
As much as I like profiteroles I have one nagging question:
What, no Bouche Noel?
fnord
Down to my last stick of gum. This is a profound tragedy.
It gets its flavor back if you leave it on the bedpost overnight, just saying.
Or maybe perhaps, tragically profound.
Why not both?
I wonder if loser will have to go door to door in DC and tell everyone he's a rapist after he's sworn in?
That would be a glorious outcome of his sentencing!